Advances in Potato Chemistry and Technology (Hardcover)

Introduction: Potato Tuber - An Introduction
1. Potato Origin and Production
2. Breeding, Genetics, and Cultivar Development
3. Cell-wall Polysaccharides of Potatoes
4. Structure of Potato Starch
5. Potato Proteins, Lipids and Minerals
6. Analysis of Glycoalkaloids, Phenolic Compounds and Anthocyanins in Potatoes
7. Thermal Processing and Quality Optimization of Potatoes
8. Advanced analytical techniques to evaluate the quality of potato and potato starch
9. Textural and Rheological Characteristics of Raw and Cooked Potatoes
10. Potato Starch and its Modification
11. Fried and Dehydrated Potato Products
12. Postharvest Storage of Potatoes
13. Nutritional Value of Potatoes: Digestibility, Glycemic Index and Glycemic Impact
14. Nutritional Value of Potatoes: Vitamin, Phytonutrient and Mineral Content.
15. Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology
16. Novel Applications and Non-Food Uses of Potato: Potatoes in biomedical/pharmaceutical and fermentation applications
17. Potatoes for Human Life Support in Space